ANTOJITOS

ANGELS ON HORSEBACK*

Three grilled shrimp with white cheese, jalapeño and wrapped in bacon. Served with house-made escabeche.
18.95

QUESADILLAS

Three flour or corn tortillas. Choice of rajas, chicken tinga or mushrooms and huitlacoche.
12.95

CALAMARES

With chipotle mayonnaise.
13.95

TACOS AL PASTOR

Four marinated pork tacos served with two salsas.
12.95

TACOS CON HONGOS

Assorted wild mushrooms on fresh corn tortillas.
12.95

CORDERO*

Four grilled baby lamb chops served with salsa de morita.
15.95

CEVICHES*

Ceviche las Brisas
Our most popular ceviche.
16.00

Ceviche de Camarones
A version of marinated ceviche, made with shrimp and cucumber.
17.00

QUESOS FUNDIDO

Served with hand-made tortillas, corn or flour. Serves 2-3.

With Rajas
(poblano strips)
15.00

With Chorizo Verde
House-made pork chorizo made with Swiss chard.
15.50

With Rajas and Chorizo Verde
16.50

TOSTADAS COMPUESTAS SURTIDAS

Three pieces. One each of chicken, guacamole and cochinita pibil.
14.95

SOPECITOS

9 pieces. 3 of each of the following: Salpicon de Pescado, camaron y guacamole and nopalitos.
14.95

PLATO de MIGUEL*

Camarones, Cordero, Quesadillas, Tacos al Pastor. Serves 4-6.
42.95

SOPAS

SOPA DE ELOTE

Mexican corn soup with cheese and poblanos.
Cup 7.00 | Bowl 9.00

SOPA DE TORTILLA

This classic recipe was introduced by Fonda San Miguel in 1975.
Cup 7.00 | Bowl 9.00

CALDO TLALPEÑO

Tortilla soup with chicken and avocado.
10.50

ENSALADAS

ENSALADA DE ESPINACAS

Fresh spinach salad with toasted almonds, toasted pasilla chiles and panela cheese. Recipe from Maria Dolores Torres of Mexico City.
9.50

GUACAMOLE

A Guacate (avacado) or Guaca Mole (mole of avacodos)
10.50

ENSALADA MIXTA

Mixed greens with garlic cream or cilantro olive oil dressings.
9.50

RELLENOS

ANCHO RELLENO SAN MIGUEL

Chile ancho filled with chicken, olives, capers and almonds in a light cilantro cream sauce.
23.95

RELLENO DE PICADILLO — Traditional

Roasted poblano lightly battered and pan-fried, filled with shredded pork, almonds and raisins. Served with a jitomate sauce.
23.50

CALABACITAS RELLENAS

Baked zucchini filled with corn, zucchini, and white cheese. Served with a jitomate sauce.
18.95

RELLENO DE QUESO Y VERDURAS — Vegetables

Seasonal — Ask your server.
18.95

ENCHILADAS

Chicken, Cheese, Pork or Vegetables (Mushrooms and Huitlacoche, Chayote)

ENCHILADAS DE MOLE POBLANO

20.95

ENCHILADAS VERDES

20.95

ENCHILADAS SUIZAS

20.95

ENCHILADAS DE PATO

Shredded duck enchiladas topped with a poblano-spinach sauce.
23.95

carnes

CARNE ASADA A LA TAMPIQUEÑA*

Grilled strip of beef tenderloin served with guacamole, rajas, black beans and a cheese enchilada. With your choice of toppings.
45.95

COCHINITA PIBIL

Yucatan specialty of pork baked in banana leaf.
24.95

MIXIOTE

Slow-cooked, seasoned lamb in a papillote, or paper wrapper.
Traditionally done in a Maguey leaf in Mexico, but seldom used for ecological reasons.
33.95

CHULETA

Premium Berkshire pork chop cooked on our vertical rotisserie.
Served with grilled vegetables.
28.95

AVES

POLLO EN MOLE POBLANO

One-half chicken covered with the traditional mole of poblano.
24.95

POLLO ROTISADO

Roasted chicken on our rotisserie and finished in the oven.
Served with grilled vegetables
22.95

PESCOADOS

HUACHINANGO VERACRUZANO

Broiled fish fillet in the traditional Vera Cruz tomato sauce with capers, onions and Spanish olives.
29.00

PESCADO AL MOJO DE AJO

Fish fillet broiled in garlic butter or achiote-seasoned.
26.95

PESCADO ZARANDEADO

Grilled fish fillet seasoned with recado and served with salsa verde, rajas, potatoes, carrots and grilled zucchini.
32.95

MARISCOS

CAMARONES AL MOJO DE AJO

Gulf shrimp broiled in garlic butter or achiote-seasoned.
29.95

CAMARONES EN CREMA DE CHIPOTLE*

Gulf shrimp in spicy chipotle cream sauce.
32.95

CAMARONES ADOBADOS*

Adobe-crusted shrimp placed over corn tortillas filled with rajas and served with a chipotle-black bean sauce.
29.00

POSTRES

CREPAS DE CAJETA

Crepes sauced with a rich goat milk caramel and toasted almonds.
Served with our goat milk and cajeta ice cream.
10.00

TRES LECHES CAKE

Mango sorbet garnished with seasonal fruits.
Ask your server for current flavors.
10.00

HELADOS Y SORBETES

Two scoops of ice cream or fresh fruit sorbets.
Ask your server for current flavors.
10.00

FLAN DE ALMENDRA

With cajeta and almonds.
10.00

EL MATEO

Cajeta and vanilla ice cream with Frangelico liqueur and cajetatopping and toasted almonds.
12.00

OAXACAN CHOCOLATE CREME TORTE

Black mole cake, cherry hibiscus sorbet and drunken cherries.
10.00

CAFES

  • CAFÉ FRENCH PRESS
  • ESPRESSO
  • LATTE CON CAJETA
  • CAFÉ DE OLLA

 

*Consuming raw or undercooked food may increase your
risk of foodbourne illness.

+

Never any charge for chips and salsa.
No charge for hand-made corn and flour tortillas with entrées.
Please advise your server of any food allergies.

 

 

WE HAVE MISSED YOU

Finally, Fonda San Miguel will reopen on Tuesday, June 23.

Many procedures and improvements will be in place to provide a very safe place to work and to dine. During this too long time, we have been renovating bathrooms, our kitchen, the bar and anything that will make the restaurant safer.

Fortunately, all of our staff were recipients of the Paycheck Protection Program for which we qualified early. That program has now run out. The FSM family is now expecting a successful reopening. 45 years of experience should result on an even better Fonda San Miguel.

With COA, State of Texas and our own guidelines in place, we will be doing the following:
At first, reservations will be required for the dining rooms. Walk-ins will be accommodated in the atrium and bar only. We urge you not to gather at the front door and the hostess stand. Everyone must wear a mask upon entering. We may take temperatures. We are definitely taking temperatures of our staff. When you are seated, then you may remove your mask. Our servers will wear face protections. You may not see their handsome and beautiful faces but we have a clever way for you to “see” who is serving you.

Although not a perfect world, there are some new “normals” that all of us will be learning. We will be following the most positive, safe, even fun approach to welcome and serve you once again. Getting out of our houses is going to be great for everyone.

Please give us your suggestions in any way to make your experience of beginning to return to normal a very positive one.

MIL GRACIAS and welcome back…